Lamb Kafta Pockets

These Middle Eastern-style meatballs are best wrapped in a warm pita pocket, with plenty of shredded lettuce and slivered red onion and, of course, some the sweet-and-tangy sauce.

2 servings
|
Active Time: 40 minutes |
Total Time: 40 minutes

Ingredients

Apricot Sauce

6 dried apricots

1/3 cup orange juice

2 tablespoons chopped fresh mint

2 tablespoons water

1 teaspoon red-wine vinegar

Lamb Kafta

1/3 cup whole-wheat couscous

1/3 cup boiling water

4 ounces ground lamb

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon ground allspice

1 teaspoon extra-virgin olive oil

2 whole-wheat pitas, sliced open on top and toasted

Preparation

To prepare apricot sauce: Combine apricots and orange juice in a small microwave-safe bowl and microwave on High until bubbling, about 1 minute. Set aside to soften for 10 minutes. Transfer the apricot mixture to a food processor or blender. Add mint, water and vinegar; puree until smooth.

To prepare lamb kafta: Place couscous in a medium bowl. Pour boiling water over it and let stand until the water is absorbed, about 5 minutes. Add lamb, parsley, garlic, salt and allspice to the couscous and knead until the mixture is sticky and holds together. Form into 6 balls of equal size.

Heat oil in a medium nonstick skillet. Add the meatballs and cook, turning often to prevent scorching, until browned on all sides, about 6 minutes. Pour 1/2 cup water into the skillet, cover and cook until the meatballs are cooked through, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Serve the meatballs inside pitas topped with the apricot sauce.